Crispy Smashed Potatoes with Parsley and Garlic

STEP 1
Wash the potatoes well, removing all of the dirt (we will be leaving the skin on for extra fibre).

STEP 2
Steam (or boil) the potatoes whole until soft (~25-35 minutes).

STEP 3
Set the potatoes aside and allow them to cool (this increases the resistant starch content which our good gut bugs love).

STEP 4
Preheat the oven to 220°C.

STEP 5
Whilst the potatoes are cooling, make the parsley and garlic sauce by adding garlic and salt to a mortar and using the pestle to crush until a paste is formed.

STEP 6
Add the chopped parsley leaves and gradually add the 3/4 cup extra virgin olive oil, using the pestle until a sauce consistency is formed.

STEP 7
Line a baking tray and place cooled potatoes on the tray, leaving adequate space between each potato to allow for spreading.

STEP 8
Using a potato masher or a fork, smash each of the potatoes.

STEP 9
Drizzle extra virgin olive oil onto the potatoes on both sides and season with salt and pepper.

STEP 10
Bake in the oven at 220°C for ~25-30 minutes, or until golden and crispy.

STEP 11
Drizzle over some of the parsley and garlic sauce and place back in the oven for a couple more minutes to crisp up.

STEP 12
Serve with extra sauce on the side and fresh parsley.